"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Raisin Pie, by Louise McCall, is from The BENOIT Family Cookbook ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
3 cups raisins 2 1/4 cups hot water 3/4 cup sugar 3 tbsp corn starch 1 1/2 tsp grated lemon rind 2 tbsp lemon juice 2 tbsp margarine 1/2 tsp salt
In saucepan stir raisins and hot water. Let stand about 5 minutes. Mix sugar and corn starch; add to raisins. Bring to boil over low heat, stirring constantly; boil 1 minute. Remove from heat. Add remaining ingredients. Pour into pastry lined pie plate. Cover pie with pastry and cut several slits to permit steam to escape. Seal and flute edge. Bake in 425 degree overn 20-25 minutes or until golden.
You do not want the raisin filling to be too stiff....you can gradually add a little water until it is the right consistency. You may choose to make your own pie crust or purchase the ready made ones. Also, I have never added the lemon rind and juice, but I think it would be equally good is used.
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